Rating
Tantillo Recipes
 2 cups grape tomatoes, halved
 2 oz Tantillo Extra Virgin Olive Oil
 6 garlic cloves
 Red pepper flakes to taste
 1/2 cup artichoke hearts
 1 tbsp capers
 5-8 black cured olives
 Sea Salt
 4 cups water
 Branzino filet
 Flat leaf parsley leaves
1

In a large saucepan, add tomatoes, Tantillo Extra Virgin Olive Oil, garlic, parsley, red pepper flakes, artichoke heats, capers, black cured olives, salt and water.

2

Bring water to a boil. Once the water is boiling, reduce to a simmer and allow to reduce for about 30-40 minutes.

3

When water is reduced, add in Branzino filet-skin side up and let cook for 3 minutes and flip.

4

Add parsley. Serve once fish is cooked all the way through. Buon Appetito!

Ingredients

 2 cups grape tomatoes, halved
 2 oz Tantillo Extra Virgin Olive Oil
 6 garlic cloves
 Red pepper flakes to taste
 1/2 cup artichoke hearts
 1 tbsp capers
 5-8 black cured olives
 Sea Salt
 4 cups water
 Branzino filet
 Flat leaf parsley leaves

Directions

1

In a large saucepan, add tomatoes, Tantillo Extra Virgin Olive Oil, garlic, parsley, red pepper flakes, artichoke heats, capers, black cured olives, salt and water.

2

Bring water to a boil. Once the water is boiling, reduce to a simmer and allow to reduce for about 30-40 minutes.

3

When water is reduced, add in Branzino filet-skin side up and let cook for 3 minutes and flip.

4

Add parsley. Serve once fish is cooked all the way through. Buon Appetito!

Acqua Pazza “Crazy water”